Small Batch Lemon Bars

 

I love lemon bars and since I had some lemons on hand the other day I decided to bake some and share the recipe here in case any of you are in the mood for a bit of sunshine in your life right about now.

We need to start with the crust layer of the bars and it is super simple. Just a mixture of butter, sugar, and flour that is mixed together and partially baked.

While the crust is in the oven we can make the filling. Again it is really simple sugar, flour, eggs, lemon juice, and a pinch of salt.

This is poured on the crust and all is baked together.

I have sized this recipe to fit a 9” by 5” glass loaf pan so it is perfect for the small household. I do feel it is absolutely necessary to line the loaf pan with some parchment paper to make it easier to get the bars out of the pan. They are very delicate and can be difficult without the parchment to use to lift them out. I also want to say you are going to want to use a glass pan for this not metal. The amount of lemon juice in this recipe can cause damage to some metal pans and also the metal pans can cause an “off” taste to occur in the filling.

When the bars first come out of the oven they is going to look very white and not very attractive. Once it cools a good dusting of powdered sugar will hide all of that.

Allow the baked mixture to cool on a wire rack in the pan until it is cooled to room temperature.

Once it has cooled you can lift it using the ends of the parchment paper. Then use a long knife (or a pizza cutter) to cut off the browned edges. These are known as the cook’s snack. Then cut the bars, I usually cut this size pan into 8 small squares because of how rich they are. If you want them slightly larger go with 6 bars.

Sprinkle with a good dusting of powdered sugar and enjoy a bit of sunshine no matter what the weather is doing outside.

Store the bars in the refrigerator.

You can find a downloadable/printable version of this recipe here.

Small Batch Lemon Bars

Crust:

2/3 cup flour

1/3 cup butter, softened

2 Tablespoons + 1 teaspoon sugar

 

 

Filling:

½ cup sugar

1 Tablespoon + 1 teaspoon flour

pinch of salt

1 whole egg

1 egg yolk

3 to 4 Tablespoons freshly squeezed lemon juice

To serve:

Powdered sugar

Preheat oven to 350ºF

Line 9” by 5” glass loaf pan with parchment paper (to form a sling)

 

In a medium bowl combine the crust ingredients.

 

 

 

Press the crust into bottom of the lined loaf pan.

Bake at 350ºF for 15 to 20 minutes until firm and golden.

 

 

Meanwhile prepare the filling.

 

In a clean bowl whisk the sugar, flour, and pinch of salt together.

 

 

Whisk in the eggs until combined.

 

 

 

 Whisk in the lemon juice.

 

Carefully pour the liquid mixture over the partially baked crust. Return to the 350ºF oven and bake for 20 minutes.

 

Cool in pan on a wire rack until cooled to room temperature.

 

 

Carefully lift from pan using the parchment paper.

Cut off the crispy edges. Then cut into bars. Since these are fairly rich I usually cut mine in 8 squares, but if you want bigger pieces cut it into 6 pieces.

Dust with powdered sugar.

Store any leftover bars in the refrigerator.